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Monday, January 3, 2011

Recipe: Twice-Cooked Chicken Stock

Makes about 3 quarts
Time: about 1 hour

This makes a delicious stock, and gives you perfectly cooked chicken to add to any of the following chicken soups.

3 quarts any chicken stock
1 small chicken or 2 or 3 lbs chicken parts, skin and all visible fat removed, rinsed and patted dry with paper towels
1 carrot, peeled and cut into chunks
1 clove garlic, peeled (optional)
Several sprigs fresh parsley or dill
Salt & freshly ground black pepper to taste

Combine all ingredients except salt and pepper in a large, deep saucepan or casserole and turn the heat to medium-high. Bring just about to a boil, then turn the heat to medium-low and partially cover; adjust the heat so the mixture sends up a few bubbles at a time.
Chicken parts will be done in 30 to 40 minutes, whole chicken in 45 to 60 minutes. Strain the stock. Remove the meat from the bones and either return it to the stock or reserve for another use. Season the stock with salt and pepper and use immediately, refrigerate for 4 to 5 days (longer if you boil it every third day), or freeze.

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